Peanut Butter Chocolate Chip Mousse Pie
Servings
8 Servings
Ingredients
- 1 cup:unsweetened cocoa powder
- 1/2 cup:light brown sugar packed
- 3/4 cup:sugar
- 2 8-ounce cartons:non-dairy frozen ready-to-whip liquid topping, thawed
- 1/2 cup:smooth peanut butter
- 2 tablespoons:margarine
- 1 tablespoon:pure vanilla extract
- 1/2 cup:chocolate chips
- 1 9-inch :prepared chocolate graham cracker piecrust
Instructions
Preparation
- In the bowl of an electric mixer, place cocoa, sugars, topping, peanut butter, margarine and vanilla. Beat for about 3 to 4 minutes, until thoroughly blended.
- Fold in chocolate chips.
- Spoon into graham cracker piecrust.
- Freeze at least 4 hours. Let soften slightly in refrigerator or at room temperature before slicing.
Tips
- To make this dessert look extra fancy, create chocolate shavings by using a cheese grater on a chocolate bar. Sprinkle shavings over the top. Or decorate with chocolate syrup.
- My sister Shoshanna came home from her friend Sarah’s house raving about this dessert. Her recipe was revised to make it quicker, and thank goodness none of the taste was sacrificed.
ooooh really? no chocolate? you might have to add a little more PB to intensify the flavor and for the texture (so it’s thick enough to set) – make according to instructions omitting cocoa and give it a taste, add more PB as needed and in small amounts and mix – untill you like the flavor and then proceed with instructions. Let us know how your PB Mousse Pie comes out.
I don’t like chocolate. Can I make this without the cocoa?
oh yay Dvora_f thanks so so so much for commenting!
Thanks Peryl so much for commenting – that is now I serve it now!
dark brown — NOT demerara it won’t break down and you will have crunchy sugar crystals (unless you like that sorta thing 🙂
That’s what I did and it worked out great. Everyone LOVED it. Thanks!!
YAY – thanks for letting us know.
Do they sell light brown sugar in Israel? If not, to substitute should I use dark brown or demerara?
How did it turn out without the oil Rachael?
I actually took Jamie’s advice and I left it out altogether. Came out delicious every time.
YAY so awesome!!! Thanks for reporting back!
whoa baby – talk about kicking it up a notch!
This is delicious! Thank you! Just made a couple of changes, only did 3/4 cup of cocoa and did 1/4 cup nutella/delinut/. Also left out choc chips and instead make a topping of 1/4 cup golden syrup, 1/4 cup chocolate syrup and 1/4 cup peanut butter mixed with delinut. Was delish!
Hey there – I actually use Earth Balance, which is: Vegan, Lactose-Free, Gluten-Free, Expeller-Pressed Oils, 0g Trans Fat, Casein-Free, Non-GMO — in case you are interested. If “margarine” is still a no go I would eliminate it before using oil in this recipe. Taste it before freezing and see if you need to adjust the PB or sugar or even non dairy whip (although I use a nut based product called Mimic Creme 🙂
I prefer not to cook or bake with margarine in general, is there anything that I could substitute it with? I generally use oil, but I’m not sure if it would work well in this recipe. Thanks
yes you can try that – you can also try very ripe avocados – but with both the tofu and avocados you most probably will need to add more sugar to taste. Enjoy!
could I substitute silken tofu for the parve whip? I don’t like to cook with artificial stuff & mimicreme is too $$$
2 (8-ounce) containers — the smaller ones
rich’s whip—is that the small or large container in the peanut butter chocolate mousse pie recipe? how many ml?
oh please Theresa no such thing as a stupid Q – and I am not much of a baker either, don’t worry 🙂 It’s Rich’s Whip and if you want to make it dairy you would use heavy cream. There is also an all natural non dairy alternative called mimic cream which makes it slightly more gummy but still VERY good and is made from nuts if you care about that sort of thing 🙂
I’m dying to make this pie but I’m not exactly sure what “non-dairy frozen ready-to-whip liquid topping” is- is this cool whip (or maybe cool whip frosting)? I’m sorry if this is a stupid question- I’m not much of a baker…
I have made this many times for Shabbos lunch dessert. It is extremely decadent and awesome combination of peanut butter and chocolate! I like the idea of serving it just as a mousse too.
I made this incredible dessert more than once. It’s simple and absolutely delicious. Perfect for Shabbos dessert. I personally prefer it as a plain mousse served in small cups as I saw Jamie do at a demonstration.(It is very rich!)
Hi Maureen so glad you liked! tasting something delish is the best motivation for making it!
I tasted this for the first time at a cooking demonstration that Jamie did for the Skokie Kollel. After tasting this I bought both cookbooks. Tjis is absolutely my favorite.
btw I also sometimes – up the pb to 3/4 cup and brown sugar to 2/3 cup or I follow the recipe but do heaping servings of the pb and brown sugar
Hi Lisa – so funny you say that – I often serve it as a mousse – no pie shell in dessert cups and just do a sprinkle of choc chips on top – more for garnish (b/c I am too lazy for choc shavings)
I am having a hard time finding the ready to whip liquid topping. Would cool whip work? I can’t find rich’s whip or mimic creme anywhere in NYC!
If you don’t mind dairy then you can go ahead and use heavy whipping cream.
This is a favorite dessert in my house. Incredibly decadent and a perfect ending to Shabbat dinner. Make it with extra dark cocoa – AMAZING!
One thing – I made it with chocolate chips the first time and decided they didn’t add anything. Overkill and interfered with the melt-in-your-mouth creamy texture.